Galayet Bandora (Jordanian Tomato Dip)

Frying pan tomatoes, that’s the literal translation of Galayet Bandora. And apart from a few extra spices, that’s it indeed. No need to do much more if it’s already good. Don’t fix it if it ain’t broken.

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Jordanian Galayet Bandora is one of those easy one-pan dishes

The origin of the Galayet Bandora recipe

The Jordan Valley, on the shores of the Dead Sea, is the lowest point on earth. It’s also the most fertile part of Jordan and tomatoes grow in abundance. And it is home to this Galayet Bandora recipe. Luckily for us: it spread!

Galayet Bandura is a delicious mezze, dip, side dish or whatever you like to call it. In Jordan they eat it with pita bread and garnish it with pine-nuts. And they know what they’re doing. Recommended!

Kitchen utensils

  • Saucepan


Serves 2-3 as a side dish

The ingredients of this simple Jordanian tomato mezze are tomato, olive oil, garlic, serrano pepper and onion
  • 5 tomatoes, chopped up
  • 3 small cloves of garlic, chopped up
  • 2 serrano or jalapeño peppers, ½ chopped up, 1 in full
  • ½ onion
  • Olive oil
  • Pine nuts for garnishing

How to make Galayet Bandora

Prep time: 5 min. | Cook time: 10 min. 

  1. Chop up ½ onion, ½ serrano or jalapeño pepper and 3 small cloves of garlic.

  2. Heat a few tablespoons of olive oil in a large saucepan.

  3. When the olive oil is hot, add the onion, both the chopped up pepper and the pepper in full and the garlic. Fry until the onion becomes translucent.

Frying onions for Galayet Bandora
Start with frying the onions, the chopped up serrano pepper, garlic and the serrano pepper in full.
  1. Meanwhile chop up the tomatoes in very small dice.

  2. When the onion is translucent, add the tomatoes such that they cover the pan’s bottom.
Frying Pan Tomatoes indeed! And a spicy pepper on top.
After the onion has become translucent, add the diced tomatoes to cover the pan and let sit there for a few minutes before stirring.
  1. After a few minutes stir well and keep on frying until the tomatoes have lost most of their liquid.

  2. Season with pepper and salt to taste.

Garnish with pine nuts and serve with (pita) bread.

Jordanian Galayet Bandora is to easily impress your guests


Recipe: Galayet Bandora
Prep: 5 min.
10 min.
15 min.
tomato, onion, serrano pepper, olive oil, garlic, pine nuts
Type of meal: side dish, dip

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